This noodle salad is a signature dish of Vietnam. As is the case with many Vietnamese dishes, once the ingredients have been assembled, each diner mixes the dish at the table to his or her liking.To make fried shallots, slice cloves into very thin, uniform slices, then separate the slices. In a small fry pan over medium heat, pour in vegetable oil to a depth of 1 inch and heat to 325deg.F on a deep-frying thermometer. Add the slices and fry until light golden brown, about 5 minutes. Remove with a slotted spoon and drain on a paper bag.

I had the challenge of making food for a dinner party that included a gluten-free and dairy-free guest. This recipe was fabulous and a big hit. It has a big variety of ingredients and wasn't the cheapest, in the end. But very very tasty.

As a starter I made Vietnamese spring rolls and used the sauce from the salad as a dipping sauce for the rolls. Perfect double-duty.